These crostini make a superb finger food, but you can also serve them as a light cheese course, a prelude to dessert. Either way, they’re pure heaven to the taste buds. Now I’m craving one of these crostini… Off to the kitchen I go!

Step 1: Place the bread slices on the jellyroll pan and toast under the broiler on each side until golden-brown.

Step 2: Top each bread slice with 1 1/2 tablespoons of ricotta. Place the crostini on a serving platter. Drizzle each slice with a little truffle honey (about 3/4 teaspoon). Generously sprinkle the crostini with smoked salts and serve immediately, while the bread slices are still warm.

Oh these sound heavenly! I have never tried white truffle honey,but I am sure it is incredible. The idea of sweet honey with truffle and smoked salts, which I love, sounds so intriguing I have been enjoying making ricotta this last couple of years, trying it with goat milk and cream and milk mix. I have served it on crostini with honey but your recipe elevates that snack to an elegant and unique hors d’oeuvre.

I have never heard of truffle honey, but I LOVE truffle oil. This crostini looks absolutely gourmet and special, and also like I could eat 10 of them, in a very unsophisticated but wholely food blissed out kinda way